Tipsy parsnips
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Tipsy parsnips
  Vegetables    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:43 AM. Recipe ID 26363. Report a problem with this recipe.
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      Title: Tipsy parsnips
 Categories: Vegetables, Vegetarian, Vegan, Main dish
      Yield: 4 Servings
 
      2 tb Butter
      2    Apples
           -(McIntosh or Red Delicious)
           -- cored, quartered,
           -- and thickly sliced
      1 tb Olive oil
      1    Garlic clove; crushed
     12 oz Baby parsnips; halved
      8 oz Pearl onions; halved
      2 ts Fennel seeds
      1 tb Chopped fresh sage
      1 c  Vegetable stock
      1 tb Whole-grain mustard
      1 ts Honey
           Salt
           Freshly ground black pepper
 
  Heat the butter in a large skillet over medium heat and saute the
  apples for 4 to 5 minutes, turning frequently, until golden on both
  sides. Remove from the heat and set aside.
  
  Heat the oil in a clean skillet and saute the garlic, parsnips,
  onions, and fennel seeds for 10 minutes, or until lightly browned.
  Add the sage, cider or apple juice, and stock; bring to a boil,
  cover, and simmer gently for 12 minutes.
  
  Add the apples and their juices to the pan and simmer for 3 minutes
  more. Strain the juices into a small saucepan and keep the parsnip
  mixture warm in a serving dish.  Stir the mustard and honey into the
  pan, bring to a boil, and simmer rapidly or 5 minutes, or until the
  liquid is reduced slightly and glossy.  Pour over the vegetables,
  season to taste with salt and pepper, and serve at once.
  
  * Source: The Inspired Vegetarian, by Louise Pickford * Typed for you
  by Karen Mintzias
 




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Recipe ID 26363 (Apr 03, 2005)

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